Considered a delicacy in the British Isles, Snouties are the scrapings of the inner lining of a pigs snout. To extract the Snouties, one uses a spoon-like instrument called ‘the snoon’.

The congealed paste of nostril lining and nasal fluid is traditionally spread over bread as a starter to the main course of Haggis. The taste has often been described as gritty and earthy with a hint of elderberries.

During the swine flu outbreak of of 2009, this dish was temporarily placed on the 'dangerous dishes' list by the W.H.O, and was only consumed by the brave of heart.